PROCAD BIOCAU Cocoa bean fermentation metagenomics
收藏NIAID Data Ecosystem2026-04-25 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP212872
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资源简介：
The fermentation of cocoa beans are a crucial step in the production of chocolate. Samples were collected in the periods of 0, 24, 48, 72, 96, 120 and 144 h during the fermentation. The goal is to identify key organisms and pathways in the fermentation process of cocoa beans.
创建时间：
2019-12-26
